Provençal Tapenade in Tomatoes — Credit: Flavur / OpenAI

Ingredients

Preparation

1. Pit the small olives.

2. Grind the olives in a mortar or blend with all the other ingredients (except the tomatoes) until the desired consistency is reached.

3. Remove the top of the tomatoes (from the stem side). Hollow out the tomatoes using a small spoon. Fill the tomatoes with tapenade.

Note: Excellent for spreading on toasted bread or with quail eggs.

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Provençal Tapenade in Tomatoes

Name: Provençal Tapenade in Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 100 g of small Niçoise olives; 2 tbsp of chopped anchovies; 1 clove of garlic, chopped; 1 tsp of lemon juice; 2 tbsp of extra virgin olive oil; 1 tbsp of chopped pine nuts; 12 small tomatoes

Preparation: 20 min

Cooking: 0 min

Servings: 4

Provençal tapenade in tomatoes is a colorful and savory appetizer, perfect for aperitif. Fill small tomatoes with a mixture of Niçoise olives, anchovies, garlic, and olive oil for a harmony of Mediterranean flavors. Ideal for spreading on toasted bread or served with quail eggs, this recipe will delight your guests with its authentic taste and attractive presentation.